Mixed rice is an ancient Han snack. It belongs to the name of northwest Gansu. The northeast is called bibimbap, and Guangdong is called pantou rice. Some places are just curry potato rice, curry chicken rice, Mapo tofu rice, and so on. In fact, all the dishes and rice are eaten in one plate, and the dishes are poured on the rice. This is called bibimbap.
It is characterized by fast and hot meals. Different customs, today's 1: 1 rice is different from place to place and uses different materials, so it also has its own characteristics.
Mixed rice was developed on the basis of "spring baking", one of the "eight treasures" in the Western Zhou Dynasty. The practice of "spring roasting" in the Notes to the Book of Rites is: "Fry fermented grains (H m 4 I, meat sauce) and put them on the rice to make them paste." Sugar is meat paste, upland rice is yellow rice and millet grown in the north, fertile is pouring, and paste is fat.
The general idea of the whole paper is: after the meat sauce is boiled, it is added to the yellow rice (or millet) rice and then poured with oil, which becomes "pure baking". During the Sui and Tang Dynasties, "pure roasting" developed into "royal empress dowager rice", and the cooking methods were also improved. Wei Juyuan's "Food List" records: "Weaving egg fat, covering rice noodles, has a mixed taste." That is to say, the shape of the meat is changed to filiform, and the color and taste are more colorful with eggs and other things. It became one of the foods in the "Shao Weiyan" in the Tang Dynasty. These are the rudiments of today's "1: 1.2".